Open Mushroom Ravioli with Pecorino Bechamel Recipe | Legendairy

Open Mushroom Ravioli with Pecorino Bechamel

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This entree looks really impressive, but is actually quite simple. It's a little bit of a play on your traditional lasagne or ravioli. But, by serving it as an open version it's much quicker and easier to put together. The trick is to get everything ready


For the mushroom ragu
  • 1 tbsp of olive oil
  • 5 cloves garlic, crushed
  • 6 large king brown mushrooms, sliced
  • 200 g Swiss brown mushrooms, sliced into 1 cm slices
  • 200 g oyster mushrooms, roughly torn
  • 30 g butter
  • 2 tsp picked fresh thyme leaves
  • 2 bay leaves
  • 160 ml white wine
  • 20 g of dehydrated porcini mushrooms, rehydrated with 4 cups of boiling water – use the flavoured water for stock. Keep the mushrooms for the pangritata.
For the pasta
  • 500 g fresh lasagna sheets cut into large circles (this is nice for presentation, but you can just leave them as they come, or cut into squares if you like).
For the pecorino béchamel
  • 60g of butter
  • 1/3 cup plain flour
  • 4 & ½ cups of full cream milk
  • 100 g of pecorino cheese grated finely
  • Salt and white pepper to season
For the Pangritata
  • ¼ cup of olive oil
  • 2 cloves of garlic crushed
  • 20g of dehydrated porcini mushrooms rehydrated with 4 cups of boiling water, cooled, drained and chopped finely
  • 2 cups of fresh breadcrumbs
  • 50g of butter
  • A few sprigs of fresh thyme
  • Plus some fresh baby spinach to serve


For the Mushroom ragu
  1. Heat olive oil in a large frying pan over medium heat
  2. Add the garlic and fry until golden brown
  3. Add your king and Swiss mushrooms, stir and increase heat to high.
  4. Cook stirring, occasionally until the mushrooms brown. Make sure your garlic doesn't burn.
  5. After a couple of minutes, add in the oyster mushrooms, stir them through and then add the butter, thyme and bay leaves.
  6. Stir until the thyme becomes aromatic
  7. Deglaze with the white wine and let it reduce by half before adding in the stock.
  8. Let the stock reduce until you have a nice thick ragu, should take about 15 – 20 mins
  9. Season with salt and pepper
For the pecorino béchamel
  1. Melt butter in a medium saucepan over medium-high heat until foaming.
  2. Add flour
  3. Cook, stirring, for 1 to 2 minutes or until bubbling
  4. Remove from heat and slowly add milk, whisking constantly, until mixture is smooth
  5. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon.
  6. Remove from heat and stir in the pecorino and season with salt and pepper.
For the pangritata
  1. Heat oil in a large frying pan over a medium high heat
  2. Add the garlic and fry until golden brown
  3. Add the butter and melt and then the remaining ingredients
  4. Stir and make sure the breadcrumbs are coated well in the oil
  5. Keep stirring until the breadcrumbs go golden and crunchy
  6. Remove from the heat and season with salt and pepper
For the pasta
  1. Cook the pasta in a large pot of hot, salted, boiling water for 1-2 minutes until al dente.
  2. Rinse the pasta and place into a tray of warm water to stop it from drying out and going cold while you plate up.
To plate
  1. Place a sheet of pasta on a plate.
  2. Spread some béchamel on top.
  3. Layer baby spinach leaves.
  4. Layer mushroom ragu on top.
  5. Add another sheet of pasta and repeat finishing with a sheet of pasta on top.
  6. Garnish with the pangritata on top of the top sheet of pasta and around the plate.


If your fresh thyme has some little purple flowers on it you can use these to garnish as well.

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